Stuffed Sweet Peppers

This variation is dairy-free and vegan. If you do eat dairy products, use mozzarella  balls or cottage cheese instead of vegan cheese. Sweet peppers can be of any colour, I just like the red ones best. Make sure that they are big enough for stuffing.

This recipe is low fat, low GI, vegan and dairy, wheat and gluten free.

Ingredients for 2 portions:

  • 2 large sweet paprikas
  • 1/2 cup (150g) brown rice
  • 4¬† sun-dried tomatoes
  • 10 pitted olives (any colour)
  • 2 anchovy fillets or 1/4 tsp anchovy paste
  • Small bunch of basil
  • Pinch of cayenne pepper
  • 4 tbsp of soft vegan cheese, such as Tofutti
  • 1 tbsp balsamic vinegar
  1. Start by preparing the brown rice, as it takes 30-40 minutes cooking time.
  2. While the rice is cooking, heat the oven to 200C. Cut the peppers in half and scoop out the seeds and membranes. Brush them with a little cooking oil and season, before roasting for 20 minutes.
  3. Meanwhile, chop the tomatoes, olives, basil and anchovies (if using whole). In a large bowl, mix everything together with vinegar and cayenne pepper.
  4. When the rice is ready, cool it slightly, then tip into the bowl with tomatoes, olives and spices and mix everything up.
  5. Remove the peppers from oven when ready and carefully fill them with the rice mixture. Put one tablespoon of soft cheese over each pepper and return to oven for a few minutes, until the cheese start to melt. If using mozzarella, it will be faster to use grill.

Any leftover stuffing mixture is good to use with green salad for next day lunch or as a side dish.

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